Characterization of pumpkin seeds oil extracted with supercritical CO2
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2022-07-05 22:25
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MIGALATIEV, Olga; CARAGIA, Vavil; BOTNARI, Olga; JENAC, Ana; SOBOLEVA, Inessa. Characterization of pumpkin seeds oil extracted with supercritical CO2. In: Modern Technologies in the Food Industry. Volume I, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, pp. 427-433. ISBN 978-9975-87-428-1.
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Dublin Core
Modern Technologies in the Food Industry
Volume I, 2012
Conferința "Modern Technologies in the Food Industry"
Chişinău, Moldova, 1-3 noiembrie 2012

Characterization of pumpkin seeds oil extracted with supercritical CO2


Pag. 427-433

Migalatiev Olga, Caragia Vavil, Botnari Olga, Jenac Ana, Soboleva Inessa
 
Practical Scientific Institute of Horticulture and Food Technology
 
Disponibil în IBN: 29 septembrie 2020


Rezumat

Considering that the supercritical CO2 extraction is a new alternative technology which has many advantages, it was studied the CO2 extraction of Cucurbita pepo seeds. The analyzed pumpkin seeds had high lipids content - 47.3%, making pumpkin seeds a potential source of vegetable oil. The results showed that the sum of unsaturated fatty acids is 81.8%. The beneficial effects of unsaturated fats on blood lipids and the impact of omega-3 polyunsaturated fats are to prevent the cardiovascular deaths, arthritis and asthma. Because pumpkin seeds oil is rich in both oleic and linoleic acids, it can be used as edible oil for cooking and salads or sauces.

Cuvinte-cheie
supercritical CO2-extraction, pumpkin seeds, vegetable oil, fatty acids